Smoking a Wagyu brisket is not difficult, it just requires a little patience. Low & slow applies here! Because the brisket needs several hours on the smoker / grill / in the oven until it is ready. And yet the effort is worth it, you get a butter-soft, juicy brisket with a crispy crust.
Ingredients for Wagyu Beef Brisket
- 1,500 - 2,000 grams Wagyu Brisket
- 50 grams salt
- 25 grams pepper
- 20 grams sugar
Preparation
- Trim the wagyu brisket as desired and remove the fat.
- Keep it simple! It doesn't take much to preserve the flavor of the wagyu - we recommend a homemade rub made from salt, pepper and sugar. Mix the rub and carefully rub it into the brisket.
- Now heat the smoker or ceramic grill with charcoal to around 110 degrees. Wagyu brisket can also be cooked in the oven or on a gas grill. The only important thing is to always keep an eye on the temperature, as this must remain constant for hours.
- Once the temperature has been reached, place the brisket directly on the grill and close the lid.
- After 4-5 hours in the smoker/grill/oven, the brisket should have reached a core temperature of 70 degrees. If the meat already has a black crust, the brisket can be placed in a GN container/tray and the top of the container sealed with aluminum foil. Even better: wrap the brisket in butcher paper. This increases the humidity and speeds up the cooking process. If the crust is not yet so well formed, the brisket can simply be left on the grill. There is no risk of drying out, as the Wagyu brisket is heavily marbled.
- After about 6 hours, the core temperature should be measured again. A core temperature of 95-98 degrees is ideal. Depending on the thickness, the brisket may also need 8 hours. Once the core temperature has been reached, you can remove the brisket from the grill, leave it to rest and cut it.
- The brisket can also be frozen very well, vacuum-sealed and enjoyed on another day.
